Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Add dry pudding mix and water; mix well. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture, beating on low speed after each addition until well blended.

3

Pour 2/3 of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Use back of spoon to make "trench" in center of batter; spoon preserves into trench. Cover with remaining batter. Gently spread batter to completely cover preserves, being careful to not allow preserves to not touch sides of pan.

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Tip 3

Substitute

Substitute 1-3/4 cups all-purpose flour for the 2 cups cake flour. NOTE: Cake flour, made from soft wheat, produces a more tender delicate cake. It contains less gluten and produces a finer texture than all-purpose flour.

Nutrition

Calories

320

Calories From Fat

0

% Daily Value*

Total Fat 15g

19%

Saturated Fat 9g

45%

Trans Fat 0g

Cholesterol 85mg

28%

Sodium 260mg

11%

Total Carbohydrates 42g

15%

Dietary Fibers less than 1g

2%

Sugars 27g

54%

Protein 4g

8%

Vitamin A

10%

Vitamin C

0%

Calcium

2%

Iron

6%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

16 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.